This vegetarian quiche recipe is perfect to make for a spring holiday brunch or a quick weeknight dinner. Tender asparagus and cheese nestled inside of a creamy egg custard pie. What's not to love?!
Bake crust at 425° F. for 6-7 minutes. Remove from oven and set aside. Reduce the oven temperature to 350° F.
Blanch the asparagus spears by boiling them in water for 2 minutes, and then place them immediately into an ice water bath to stop the cooking.
Drain and cool. Cut the asparagus into 1/2-inch pieces.
In a bowl, combine the asparagus pieces and onions; add flour and toss to coat. Spread evenly across the bottom of the crust; sprinkle shredded cheese over the veggies.
Whisk together eggs, cream, salt, tarragon, and cayenne; pour over asparagus mixture.
Bake at 350° for 25-35 minutes, or until a knife inserted near the center of the quiche comes out clean.
Let quiche sit for 10 minutes before cutting.
Notes
Recipe adapted from tasteofhome.com/recipes/asparagus-quiche